Sour Cream Poppy Seed Muffins Recipe

Sour cream adds a mild tang to these tender, golden poppy seed muffins submitted by Nancy Register of Raleigh, North Carolina. “My daughter fell in love with these muffins when my sister made them for her.”

Nutritional Facts

Directions

In a large bowl, combine the biscuit mix, sugar and poppy seeds. In another bowl, whisk the egg, sour cream and vanilla; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.Yield: 6 muffins.

Originally published as Poppy Seed Muffins in Taste of Home
June/July 2006, p59

"This doesn't happen too often, but these had a very odd taste and I couldn't even eat them. All of my ingredients were fresh so I'm assuming I just don't like the recipe. It seemed easy but unfortunately they will be thrown away."